Tuesday, June 19, 2012

Cheesy Beef Tortilla Cups

I love Italian food and usually when I visit Claudia's What's Cookin' Italian Style Cuisine blog, it's to admire her Italian recipes. If you haven't seen it yet, be prepared to immediately want to bookmark lots of her tasty offerings. But considering that, it was quite ironic that the first recipe of hers I ended up actually trying was Mexican inspired! Back around Cinco De Mayo, Claudia posted her tempting looking recipe for Mexican Taco Cupcakes. It was so instantly appealing and I had all the ingredients in the house so I made it for dinner that night and Brian and I both really liked it.

Since then I've made the dish several times and have adapted it to be a little healthier. Occasionally I serve it over rice or just with a salad for a lighter supper. Despite my use of lean and low fat ingredients, this dish tastes rich and full flavored with a wonderful balance of textures and spice. The fact that it's a quick, easy meal to prepare has meant that it's become a regular addition to our roster. So, enjoy, and thank you for the delicious inspiration, Claudia!

In a large pan, brown the ground beef along with the taco seasoning. Add the salsa and black beans. Allow to simmer together for a couple of minutes and taste to check if additional salt and pepper are needed.

Spray a large muffin tin with non-stick cooking spray and place one tortilla in each muffin cup. Divide the beef mixture evenly between the muffin cups and sprinkle equal amounts of cheese over each one. Bake in a pre-heated 375 degree oven for approximately 20 minutes until the tortilla is lightly crispy and the cheese has melted. Makes approximately 8 servings.

I am so happy to find this. I think these will work so well in my toaster oven. We have to leave the regular oven off until late September and I am always looking for solutions. Thank you for linking this up at Weekend Potluck. pinning